Tomato Chipotle Soup

Lynnda Cloutier


Chipotles add smoky flavor to dishes. They also pack some kind of heat, so adjust the amount the way you like. Source unknown


☆☆☆☆☆ 0 votes

5 Min
30 Min
Stove Top


  • ·
    4 tbsp. unsalted butter
  • ·
    2 cups chopped onions
  • ·
    2 tbsp. minced fresh garlic
  • ·
    2 tbsp. minced chipotles in adobo sauce
  • ·
    1 tbsp. adobo sauce from canned chipotles
  • ·
    2 tbsp. flour
  • ·
    3 cups low sodium chicken broth
  • ·
    2 cans diced tomatoes in juice, 28 oz. each
  • ·
    1/2 cup chopped fresh cilantro
  • ·
    salt and pepper to taste
  • ·
    tortilla chips
  • ·
    sour cream
  • ·
  • ·
    cilantro leaves

How to Make Tomato Chipotle Soup


  1. Melt butter in large pot over medium heat. Add onions and cook 3 minutes. Stir in garlic, chipotles, and adobo sauce; cook 1 to 2 minutes. Stir in flour and cook 1 minutes.
  2. Add broth and tomatoes; bring to a boil. Reduce heat to medium low and simmer soup 30 minutes. Remove soup from heat and puree with blender til smooth.
  3. Stir in chopped cilantro and season soup with salt and black pepper. Garnish each serving with tortilla chips, sour cream or guacamole, and cilantro.

Printable Recipe Card

About Tomato Chipotle Soup

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Mexican

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